Italian Pear and Gorgonzola Salad
An Easy Recipe for an Unusual Mediterranean Side Dish or Light Lunch
Jan 6, 2009
Italian food proves time and again the adage that there is no need to make things complicated when they can be kept simple. Based on a small number of quality ingredients, such as olive oil, lemon juice, cheese and fresh, seasonal fruit and vegetables, Italian cuisine is down-to-earth but nonetheless extremely rich and varied.
This salad is a good example of the way in which a few well-chosen ingredients can create unusual but delicious results: the pears provide lightness and crunch, offsetting perfectly the creamy gorgonzola, while the cranberry-infused dressing gives just a hint of sweetness.
The recipe calls for Bosc pears, a pear variety that retains its crispness even when ripe. However, it is also possible to use other pears such as Comice or Red Bartlett for extra color. Whichever variety is selected, it is important that the pears are not overly ripe and still have some crunch.
Gorgonzola, a well-known Italian blue cheese with a strong, distinctive flavor (children will probably not like it), is readily available in supermarkets, cheese shops or Italian delicatessens.
Tip: Use salad leaves and pears that have been chilled in the fridge for a really refreshing result.
Italian Pear and Gorgonzola Salad Recipe
Serves 4.
Preparation time: 20 minutes.
Ingredients:
- 2 Bosc pears
- 1 tablespoon fresh lemon juice
- Small handful walnuts
- 6 oz / 175 g bag ready-to-eat mixed salad (look for one containing peppery rucola)
- 4 oz / 100 g gorgonzola cheese
- Small handful walnuts
For the Vinaigrette:
- 5 tablespoons extra virgin olive oil
- 5 tablespoons balsamic vinegar
- 1 tablespoon cranberry jam (preferably homemade or low in sugar)
Preparation:
- Wash the pears and slice thinly. Spread the slices in a bowl and sprinkle evenly with the lemon juice to prevent discoloration. Put to one side.
- Heat a saucepan over a medium flame and dry toast the walnuts until light brown and just starting to release their oils. Turn frequently to prevent burning.
- Cut the gorgonzola into small pieces and put in a large bowl with the salad leaves. Add the sliced pear and walnuts and toss gently until mixed.
- For the vinaigrette, whisk together the oil, vinegar and jam in a small bowl until the vinaigrette starts to thicken, about two minutes.
- Just before serving, drizzle the vinaigrette over the salad. Toss once more and eat immediately.
This salad is delicious as a light lunch with fresh, crusty bread, as a starter or a side dish.
Looking for more Mediterranean salads? Find an unusual recipe for Mediterranean fennel, tomato and olive salad here.
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